Roasted Parsnip Carrot And Ginger Salad With Pomegranate Recipes
ROASTED CARROTS AND PARSNIPS
Colorful & crispy on the outside and tender on the inside, these roasted carrots & parsnips pair perfectly with so many entrèes!
Provided by Holly Nilsson
Categories Side Dish
Time 35m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- Peel carrots and parsnips and cut into approximately 2" pieces. Cut the thicker pieces in half lengthwise.
- Toss all ingredients together and spread onto a large baking sheet.
- Bake 20-30 minutes depending on the size or until carrots and parsnips are tender-crisp.
Nutrition Facts : Calories 177 kcal, Carbohydrate 35 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 349 mg, Fiber 9 g, Sugar 11 g, UnsaturatedFat 4 g, ServingSize 1 serving
ROASTED PARSNIP, CARROT AND GINGER SALAD WITH POMEGRANATE
Provided by Food Network Kitchen
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Mix all ingredients except the cilantro leaves and pomegranate seeds and place in a roasting dish in the oven. Stir after 15 minutes and cook for another 20 minutes. Do watch them because they can burn easily and may need an occasional stirring.
- Once cooked, remove the dish from the oven and when the vegetables are cooled, mix in the cilantro leaves.
- Extract the seeds from the pomegranate and sprinkle over the salad.
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